Friday, July 6, 2012
Frangipane is a filling made from, or flavored with, almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Today, I made this filling for my tart. To be more specific, a Peach and Raspberry Frangipane Tart.
As we’re entering the summer, also known as the stone fruit season, I don’t think there’s any kind of stone fruit that I don’t like. Juicy plum, fragrant peaches, firm yet tender nectarines, sweet prunes, and floral apricots etc. They are all so wonderful. I’m a happy girl sniffing away the fruits to select the perfectly ripped ones to enter my basket. Today, my recipe features the sweet and juicy peaches.
This Peach And Raspberry Frangipane Tart might have a few more steps than most of my recipes. But I have a detailed pictorial that will guide you through each step. Keep in mind... although there are more steps involved, they are actually quite simple. Also, this recipe involved making a tart crust. I know some of you might feel uneasy about rolling and baking your own crust. But trust me, it’s totally worth it. I have a few great tips for you in preparing the perfect crust. So, are you ready to come into the kitchen with me? Let’s go…
1) Process the crust ingredients in a food processor and refrigerate until ready to use. Then, roll out the dough between two plastic wraps. Here’s the neat trick, after placing the dough between the plastic wraps, fold the sides/edges into the size you desired. I used a 13 3/4" x 4 1/4" x 1" high rectangular tart pan with a removable bottom, so I need my dough to be a 16” X 6” rectangle in order to have the height/sides of the pan covered as well.
2) See the “sharp” corner you get from this trick? Of course, you don’t need a sharp corner dough as it’ll probably get trimmed off later anyway. But this technique will give you the exact size of dough you want and super easy to roll without any dough sticking onto your rolling pin.
3) Another benefit of using the plastic wrap is easy transfer. See how neat the dough is? Simply remove the top plastic wrap, flip the dough over onto the tart pan and peel the other plastic wrap off the surface. But even if your dough crack a little, no big deal, just use the excess dough to mend it back. No one will see it and it will taste just as wonderful.
4) Roll the rolling pin over the tart pan to cut off the excess dough. See how clean it is? You’ll get perfectly trimmed crust every time….the super easy way too.
5) Prick the dough with a fork. Place in the freezer until the crust is firm.
6) Cover the edges with foil (to prevent the crust from getting too brown)
7) Place a piece of parchment paper on top, then add the dry beans or pie weight (this prevent the dough on the bottom from puffing up) and bake for 20 minutes. Then, remove the parchment paper and dry bean and continue to bake for another 20 to 25 minutes. This would get the bottom of your crust golden brown. Remember the foil on the sides (in picture 6)? Leave them there as they prevent the edges from getting too dark. Aren’t you glad that you covered them while the tart pan was cool so you don’t have to do it now? You are very welcome.
8) This is the almond paste I use for the fillings.
9) Here’s how to make the filling. In the bowl of a stand mixer with the beater attachment, beat the almond paste, sugar and salt on medium speed
10) Beat until mixture forms small crumbs.
11) Beat in butter until fluffy
12) Add the egg and beat until ingredients are well incorporated
13) Add the vanilla extract until well combined.
14) Turn mixer to low, add cake flour and beat until mixture just combined.
15) Spread the frangipane onto the cooled tar shell.
16) Top with peaches and raspberries. (do not press them down. As the filling bake, it will pop up and cover the peaches and raspberries a little more.) Bake for another 20 to 25 minutes or until the tart is golden brown. Transfer to a wiring rack and let the tart cool completely.
See how much the fillings popped up? I also love how golden brown it is. Last but not least, gently brush on the orange marmalade glaze to give it some sheen and a hint of citrus flavor to brighten up the tart.
This tart is simply divine. The crust is buttery and flaky with just a hint of sweetness. The Frangipane filling is light, smooth, fluffy and tender. It feels like you’re eating a very moist almond cake. The peach is tender yet still have a bite to it. The slightly tart raspberry is the perfect balance. Isn’t it a gorgeous tart to serve in any occasion? Serve it with a dollop of fresh whipped cream, more fresh raspberries on the side and you’re all set. I hope you find today’s recipe, pictorial and tips helpful to you. Happy baking!
Peach And Raspberry Frangipane Tart: (Printable Recipe)
Makes: 1 (13 3/4" x 4 1/4") Tart
Ingredients for the crust:
1 1/4 cup all purpose flour
5 teaspoons sugar (equals 1 tablespoon plus 2 teaspoons)
1/8 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, diced
1 large egg yolk
1 tablespoon ice water
Ingredients for the Filling:
3.5 ounces almond paste
2 tablespoons sugar
1/8 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1 extra large egg
1/2 teaspoon vanilla extract
3 tablespoon cake flour
2 small peaches
1/3 cup raspberries
Ingredients for the Glaze:
2 tablespoons orange marmalade
1 teaspoon lemon juice
To prepare the crust:
In the food processor, pulse the flour, sugar, salt and butter until mixture resembles coarse meal. With the machine running, add the yolk and ice water. Mix until the dough begins to hold together. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll out dough to a 16” X 6” rectangle, about 1/8” thick (I used a 13 3/4" x 4 1/4" x 1" high rectangular tart pan with a removable bottom). Roll the dough between the plastic wraps for easy shaping and transfer (please refer to pictorial below). Gently press the dough to fit into the corners and edges of the pan. Roll the rolling pin on top of the pie pan to remove excess dough. If the dough tears, stay calm and don’t panic; Simple patch the crust with the extra dough that you just trimmed off. Prick the bottom with a fork and freeze it for 30 minutes.
Preheat oven to 324 degree F. Place the pie pan on a baking sheet. Cover the edges of the dough/pie pan with foil to prevent the edges from browning too much. Place a piece of parchment paper over the tart pan, fill with pie weight or dry bean and bake for 20 minutes. Remove from pie weight and parchment paper and bake for another 20 to 25 minutes, or until the bottom is slightly golden brown. Remove foils from the edges and place on wiring rack to cool completely.
To Prepare the Filling:
In the bowl of a stand mixer with the beater attachment, beat the almond paste, sugar and salt on medium speed until mixture forms small crumbs. Beat in butter until fluffy; add the egg and vanilla extract until well combined. Turn mixer to low, add cake flour and beat until mixture just combined.
Spread the frangipane onto the cooled tar shell. Top with peaches and raspberries. Bake for another 20 to 25 minutes or until the tart is golden brown. Transfer to a wiring rack and let the tart cool completely.
To Prepare the Glaze:
In a small bowl, mix the marmalade and lemon juice until well combined. With a pastry brush, gently brush glaze onto cooled tart. Enjoy.